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Grigliata mista di carne (Mixed Grilled Meats)

In secondi piatti, summer by Frank29 Comments

Italians love to grill just like other folks, but the Italian approach …

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Cotolette di melanzane (Eggplant Cutlets)

In antipasti, contorno, secondi piatti, summer by Frank14 Comments

We all know that breaded cutlets and chops, whether veal, pork, lamb …

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Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)

In pasta, primi piatti by Frank20 Comments

Incredible as it may seem, after nearly six years of blogging on …

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Supplì (Roman Rice Croquettes)

In antipasti, Lazio by Frank27 Comments

Supplì —deep fried rice croquettes—are a classic Roman antipasto. Along with olive ascolane …

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Panna cotta

In dessert, Piemonte by Frank19 Comments

It may come as a surprise that this famous, elegant dessert from the …

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Carciofi coi piselli (Braised Artichokes and Peas)

In contorno, Lazio, Spring by Frank12 Comments

Two iconic spring vegetables, artichokes and peas, are braised together with an onion …

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Carbonade valdostana

In Fall, piatti unici, secondi piatti, Val d'Aosta, Winter by Frank8 Comments

Val d’Aosta is a tiny region nestled among the Italian Alps in …

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Pasta e patate (Pasta and Potatoes)

In Campania, pasta, primi piatti by Frank17 Comments

To many people the idea of pairing pasta and potatoes comes as …

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Taralli pugliesi

In antipasti, Puglia, snack by Frank31 Comments

It is said that the three pillars of Puglia’s agriculture are wheat, wine …

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Fichi al cioccolato (Chocolate Covered Figs)

In Calabria, dessert, Sicilia, snack by Frank17 Comments

Here’s a sweet that’s so simple you could almost describe it as …

Welcome to Yummly!

In news, reference by Frank4 Comments

Dear readers, Just a quick note to let you know that, with …

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Patate al forno (Italian Oven Roasted Potatoes)

In contorno by Frank32 Comments

It’s often the most obvious things that we overlook. And so I …

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Garofolato (Roman Pot Roast)

In Lazio, secondi piatti by Frank13 Comments

Northern Italians may have their brasato, and Tuscans their stracotto, but Romans have …

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Riso e lenticchie (Rice and Lentils)

In primi piatti, Risotto and Other Rice Dishes, Soups by Frank37 Comments

I love lentils. My favorite pasta when I was growing up was …

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Sciatt (Buckwheat Cheese Fritters)

In antipasti, Lombardia, snack by Frank12 Comments

Sciatt are cheese-filled buckwheat fritters from the Valtellina, the same region where …

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Biancomangiare (Blancmange)

In dessert, Sicilia by Frank11 Comments

A dish dating back to the Middle Ages, biancomangiare, meaning ‘white dish’, …

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Cinghiale in agrodolce (Sweet and Sour Wild Boar)

In Fall, Lazio, secondi piatti, Winter by Frank29 Comments

Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the …

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Zuppa pavese (Pavia Style Soup)

In Lombardia, primi piatti, Soups by Frank26 Comments

A humble soup in the cucina povera tradition, zuppa pavese from the Lombardy …

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Crostini di fegatini (Tuscan Chicken Liver Crostini)

In antipasti, Fall, Toscana by Frank15 Comments

Crostini di fegatini—bread slices topped with a savory chicken liver paste—are the …

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Frittelle di mele (Tyrolean Apple Fritters)

In Alto Adige, dessert by Frank16 Comments

I’ve written about it before—I don’t have much of a sweet tooth. …

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Verza stufata (Braised Savoy Cabbage)

In contorno by Frank47 Comments

With all the focus today on trendy vegetables like kale and Brussels …

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Trippa alla romana (Roman-Style Tripe)

In Lazio, secondi piatti by Frank20 Comments

Tripe was once a common part of the Italian diet, and no …

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Gnocchi alla romana (Roman Semolina Gnocchi)

In gnocchi, Lazio, primi piatti by Frank39 Comments

Here’s a linguistic quandary: The Italian word gnocchi is usually translated as …

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Carciofi e patate in padella (Braised Artichokes and Potatoes)

In contorno by Frank16 Comments

Artichokes are usually thought of a spring vegetables, but in many countries, …

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Columbus Day Special: Spaghetti and Meatballs

In Italian-American, pasta, piatti unici, primi piatti by Frank21 Comments

 Memorie di Angelina is dedicated to continental Italian cookery, but as long …